Your Party Your Way

Sometimes you just want to be alone despite eit being New Year's Eve. That's OK.  You can have your own party for one. It's a good time to just to treat yourself.

Most go for takeout. Chinese is bif and you cna easily get a small meal. Go for somethign that's idulgent like shrimp in lobster sauce or fried pork or chicken dumplings. These are good also as leftovers on New Year's day.If you're just having one or two friends over. Some pizzerias can make a pie for one.If not treat yourself to some garlic knots and a good scratch made stratichella soup. You could also eat out too. There are restuarants who can squeeze a solo diner . if that's the case, treat yourself to an indulgent meal. Try a French restaurant where you can indulge in a rich bouef bourgignon or even a French onion soup. If you don't want to deal with a crowd , ordrr ahead and just take out. You still get restaurant quality food and enjoy it in the privacy of your home. Of course if you're craving a burger than stop at your local Wendy's or McDonalds. Go all out for a bacon cheeseburger and fries. Order a shake if you want too.

Home cooking can also work for a party of one. Stores such as Aldi,Lidl and Acme have exclllent choices for appetizers and hors douevres. Aldi has an excllet array of frozen snacks like corn dogs and creamy mini quiches. Serve upa plate of their Mac and cheese bites.Try Lidl;s veggie egg rols that can be easily air fried toa crispy, golden brown. They even come with their own little packets of duck sauce. They also have the richly indulgence escargot or snail puffs from France,They also offer vegetables au gratin,. small cups that are filled with carrots, zucchini and eggplants. Treat yourself to their chicken fries or chicken wings that can be air fried or oven baked. Acme along with many other grocery stores offer good cold cuts and cheeses. Arrange a mini charcuterie plate fro yourself with yoru favorite cold cuts like prosciutto cotto or salame along with Brie and Edam. Slice up a small Portuguese roll instead of buying a whole French ro Italian bread .Add olives and artichoke hearts if you like them. Since it's only you also buy a good bottle of champagne to drink as well. Save some for the next day for indulgent mimosas at your New Year's Day breakfast.

There's nothing wrong with celebrating on your own. Indulge yourself. Enjoy a dinner out or a dinner in. I'ts your party.

What's On Your New Year's Table

 A New Year means an open house. This is usually trays of nibbles to welcome in guests to celebrate a new calendar year. it could be nibbles .It could be a carved roast. Anything to go with a cheering drink.

What should be part of an open house table? Hors d'ouevres are your best bet. Any charcuterie or even a sea-cuterie platter works. Guests will appreciate little plates full of salami and shrimp along with slices of cheese and Italian and /or French bread.It's eating theor favorites without gorging too much. You can also have hot hors douevres. Mini sliders that involve meatballs on brioche or pretzel buns work well. They're fun bites that can be dipped into any kind of sauce from marinara to remoulade. Of course pigs in blankets are a must. You could add a layer of champagne mustard before cooking in an air fryer. Another idea is wrapping the dogs in a sharp cheddar or bacon.You could also sub in cut sausages for the hot dogs.Chicien wings also wouldn;t go amiss on an open house table..Include drumsticks for more variety along with dufferent dipping sauces.Vegans can also enjoy your open house table. Those beef and pork based franks can be replaced by plant based ones. Such companies as Alpha has  tasty nuggets in both regular and sizzling spicy. 

If you are planning a roast keep in mind that roasts, especially turkeys cna take anywhere from two and a half to five hours to roast. If you're planning on an open house starting at one PM,then  start getting the food prepared around seven AM(if you can. You can always schedule an early supper beginning at 3:30 to  4 PM if you're planning on celebrating New Year's Eve). Make sure you also have all the trimmings. Pre cut the stuffing in manageable small squares for easy carrying and eating. Yams can be cut into slices and crispy fried in the air fryer for a fun change.Instead of having a gravy boat and ladle which can get messy, opt for ramekins fill with gravy instead. Guests can delicately dip their rolls on them or pour the gravy over the turkey and stuffing. The same goes for a roast beef table. Have ramekins full of au jus and a thicker gtavy. A good accompaniment is a tray of homemade of Yorkshire puddings. These are perfect for holding both the meat and different gravies. As for greens try Brussels sprouts and onions roasted on  skewers,

An open house require not only good cheer but good food. There are several ways to go . Pick the one that works , whether hors douvres' or a carving table. Your guests will love both.

What''s On 2024's Menu

 This is the time of year fro predictions.It's no different in th e food and drink industries. What will we be eating? What will be trending? What do we want filling our glasses. These are all big and interesting questiuons.

Regular contributor Kim Severson wrote about this in yesterday's New York Times Food section. She;s not focusing on viral Tiktok trends. There will be plenty of those to follow once the New Year starts. Instead she concentrates on studies regarding small cultural  media and economic data points and watch the trends emerge. Some are reasonable and a natural progressionof some of today's most popular foods. Some seem downright nutty. Foodies and gourmands will still want and demand luxury but also the food's value too.It's not the rairity but is this food the best of its[kind will be the question we'll be most asking.Some trends make sense. Buckwheat will be the most popular grain in the New Year according to Cathy Strange , the Whole Foods Market ambassadoe of food culture. She had a foi gras terrine coated in it in a recent trip to Norway.Buckwheat will even be in hot cocoa and coating such fish as monkfush. YOu;ll see it in traditional dishes like udon noodles and possible waffles, pancakes and bread. Soup is another common food that will be the rage in the next twelve months.There is a rising interest in soups from Cambodia, Singapore and Indonesia. grocery stores will see more soups and soup starters on their shelves.

Water - which has been around forever - is also going to be a trendsetter in the upcoming year. More and more people will be pouring powders and syrups into big tumblers of water. There will even be "water sommeliers" in which a sommlier will educate people in the different waters from around the world. There will even be tastings. There will also be an interest in waste water(not what you think)This is taking the cacao water after the cocoa bean has harvested and turning into a tasty drink.Water stewardship will grow as more and more consumers look to companies to use less water in their production. A strange strend is goiung to be food flavored cocktails. Imagine taking a sip of a Waldorf salad at Manhattan;s most innovative bar Double Chicken Please. There's also a Thai beef salad at The Savory Project in Hong KOng. There's also an everything Everywhere drink that tastes like an everything bagel at the Anvil Pub and Grill in Birmingham Alabama. Also looks for florals and botanticals flavoring everything too. Cherry blossom and violet will dominate along with wildflowers in flavors.

There may be other trends in  the new year The one already predicted will be interesting and fun. Everyone should try them.

Sparkle On A Budget

 Champagne or anything bubbly is de rigeur for the New Year. Except there's a problem - like anything else it's risen in price? What to do then? Go for a sparkling wine.It;s basically the same thing but mouch more affordable. 

Regular contributor Eric Asimov gave a guide to the best sprakling whites in today's New York Times Food section.He does give a good choice; about twelves choices . Luckily great sparkling wine can be found anywhere and Mr Asimove went to a variety of different shops across Manhattan to get them.He calls them alternatives and not replacements. Keep in mind that if a vintner uses champagne grapes the end result will taste like it. Most use pinot noir or chardonnay grapes for this. Other will use chenin blance.The bubbly won;t have the same flavor. it will not be better or worse or just different. His choices are ones that are made with the same fermentation processes which is a fermented wine that;s gets refermented again to get that fizzy texture. He skipped ones that have already been bottled while fermenting. What drink works for New Year's celebrations. If you want French then go with Domaine De Montbourgeau Cremant Du Brut Zero NV,12 percent. This $36 dollar bottle comes from the Jura moutain area between France and Switzerland.It's dry and sublty herbal, racy and elegant in Mr. Asimov's words. There's also Benedicte Et Stephane Tissot Cremant Du Jura Extra Brut MV 12.85 Per Cent which is still an affordable $38 it's actually half chardonnaygrapes mixed with pinot noir ones along with trousseau and poulsard ones.It has pronounced citrus and herbal flavors.

If you want unusual, try a sparkling one made from chenin blanc. This is a white wime grape from the LOire Valley in south central France. The grape has the uncanny ability to be both bone dry and sweet. It's the fruit behind Francoise Chidane Montlouis-Sur-Loire Brut Nature MethodeTraditionelle 2020, 12 Per Cent. It;s one of the inexpensive ones at $33.It's a lacy ,light floral with a hint of honey, the perfect dessert wine if you want to ring in the New Year . Califormia is also represented in this list. Try Roederer Estate Anderson Valley Brut MV 12.5 PerCent. Again this is a good bargain at $33 dollars.It's flavor is more hetbal than mineral thanks to the mix of Chardonnay and Pinor Noir grapes making it. It has a freshness and elegance to it , making ot perfect with hors d'ouevres. Champagne and New York City go together but does sparkling wine and New York State? The answer is yes thanks to Jo Landron Atmospheres Methode Traditionelle Extra brut MV 11.5 Per Cent.It's a steal at $28/\.It's a combination of different grapes from the Chardonnay to the pinot noir with the fole blanche thrown in. Italy is also representd here in the Ferrari Trento Brut Metodo Classico NV 12.5 Per Cent.A gain this another great buy at $27.It comes from the Trento Aldige region of Northeastern Italy and has a nice balanced flavor

These are affordable sparklers that are perfect for rining in 2024. They'll make a difference in your parties and gatheringd. Try them for an enjoyabl sip.

African Foods For Kwanzaa

 All holidays have traditional foods. Kwanzaa is not different.The foods represented go back t o Africa and their rich food hisotry. Much was brought over here where everyone can enjoy the variety of fruits and vegetables.

Most Kwanzaa foods have symbolism. Ears of corm represent children still at home.The harvest is also represented in the form of yams, okra, squash , sweet potatoes and bananas. Te biggest meal  called Karamu.is eaten on the sixth dayit can be just African foods from Senegal or Nigeria to name a few countries  or soul food , taken from the American South.Karamus features a one pot soup ro soup , for communal dining. You could easily make a jambalaya, always a welcome treat.This is full of chicken, shrimp and mussels. Add okra if you want to thicken it but it also calls for the "holy trinity' of celery ,peppers and onions. Another hot and comforting dish is Philadelphia  pepperpot stew which comes from early Afro-Carib influence on the city.The original was made with cassareep syrup a sweet and sour flavor from the cassava root or callaloo, a medley of West African greens. Pepperpot also has  tripe or cow;s stomach slow cooked with  green peppers, leeks and carrots. Bacon can be added for more flavor.

There are also side dishes. Many make the Nigerian jollof rice which is rice  cooked wit tomatoes, onions and peppers.It's spiced with thyme and garlic along with the fiery Scotch bonnet pepper. Carrots and green beans can also be added to alleviate the heat.A side of fufu, the West African mash can also be added to the menu. This is mashed or pulverized cassava which is then transfered to a pot where it's stirred.Once cooked and cooled it;s rolled into balls to ber served alognside stews or soup.It acts as a kind fo spoon and bread Take off a piece , mold  into a bowls and ten dip into the stew.What about desserts? Try mbatata or sweet potato cookies.They are from Mali and oftne made in heart shapes to symbolize Mali being the heart of Africa.Cinnamon and raisins are also added for extra flavor as is coconut. A chocolate scratch cake  symbolizing the country's cocoa trade also can be made. Layer it with such fresh fruits as apricots, strawberries. kiwis and sweet cherries. Try to use fresh fruit to symbolize the harvest.

Kwanzaa is a time fo celebration , both of value and harvests. Celebrate wit a communal stew and fruit centered dessert. Enjoy the bounty with friends and family.

A Very Good And Peace Filled Christmas

 Wheverever you are in the world just prtay that everyone , Christian or not has a good peace filled dinner. Pray for those who cannot have this and keep them in your thoughts. Remember to keep donating to food banks and food pantries. There are those who cannot afford food - let alone housing.

Enjoy the food you have with the families and friends you have.

Merry Christmas

Just Relax

 These next two days are going to be crazy for home chefs. It could be last minute cookie baking. It could be brining that turkey and ham for Monday's big feast. Right now just relax.

Don't fret if you're cookie baking tomorrow. Everyone loves cookies, even burnt ones. (and the black bottoms can be scraped off). If you want an easy way out then pick up a few rolls of Pillsbury's Slice and Bakes.Keep in mind that all the groceries are open tomorrow so if you need extra flour or sprinkles you can get them. Ask for help if the family are around. They'd be glad to help oout and even participate in sampling the doughs.

As for the dinner, relax, Sides are easy to make and they cna be created Monday after church. Again ask family to help with the cutting, shredding and whisking. All the roasts can just be popped into the oven and looked at every half hour.In that time you can do a crossword or sudoku. You cna take a long sip of wine or tea to relax. 

Don't let Christmas baking or cooking flummox you. Relax. Celebrate. Enjoy what you've made.It's bound to be delicious.

How Are You Doing?

 This is the number one questions for everyone around the world - how are you doing? Aee you stressed? Baked out? Happy about  feasting? Anxious about the big day Monday>

Let us know here. We can even help if need be/

A Venezualan Holiday Treat

 The holidays are a time to try out new foods for parties and snacking. One is the Venezualan hallaca, a kind of tamale filled with a rich meaty stew.it's the perfect treat to make for those days when everyone is off from work and school.

Regular contributor Christina Morales wrote about them in yesterday's New York Times Food section.They are a small square filled with an array of meats and spices. Cicken , pork and beef are stuffed into a corn covering .It's stained deep red from annato, an orange red food coloring made from the seeds of the annatto , a kind of chestnut like pod. There are also scallions and onion too in it. These have been comforting to hundreds of Venezualan immigrants coming to New York City thanks to Hector Artguinzones. He recreated his mother's recipe for the mibrants coming into the city. When he first arrived he tried to find hallacas like what his mother used to make. Unfortunately the only ones he managed to get were filled with ketchup. That wouldn;t do., His wife Niurka ans their sin Samuel helped in creating them. They're vastly popular and bring families together , thanks to the recipe being so intensive.

What's in a hallaca? You will need chopped  skinless pork shoulder along with six slices of bacon. Russett potatoes along with green peppers are also added along with aji dulce peppers. These are mild flavored Caribbean red peppers.Chickpeas and raisins are also added . Dissolved Maggi chicken broth cubes are also added to this.. To start this off is cooking the annato seeds in oil. The oil will turn deep red much like the color of red wine. Strain and set this aside.You'll need this for the guiso. The meats are simmered in this until the bacon and pork are crisp. Transfr the meats to a plate and add the veggies. Add the raisins and also the olives  to this. You have to then prepare the banana leaves. You also have to prepare the masa or cornmeal covering too. This si just mixing it with water and salt The cornmeal is rolled into balls and then place in thhe banana leaves. The guiso or strew is placed in the midle of this and then the whole thing is sealed They're boiled in a large pot of water until ten or twelve minutes.  They then can be served.

Hallacas are a great holiday snack or meal. They're a bit too elaborate to make but worth it. Try them for a taste of a Venezualan Christmas.

Seven Fishes Simplified

 Oneof the biggest holiday meals for any Southern Italian is The Feast Of The Seven Fishes. Mothers and daughters went crazy , first shopping for a vast variety of fish  in early winter. Then they had to cook all of it on CHristmas Eve, a very religious day in the Catholic calendar but also a wild one too. The day held nothing but stress. Until now. There's an easier way of  dealing with this imprtant meal and the seafood that accompanies it.

Cookbook author Dan Pelosi wrote this fabulous piece on the dinner in todays' New York Times Wednesday section. He gives a streamlined version of the feast, allowing home chefs to relax a bit more and stress less.In Southern Italy the day is known as La Vigilia or The Vigil.it's rooted in Roman Catholicism which calls for abstaining of any meat on the eve of any holiday.Hence the abundance of seafood. The amount of seven different seafood dishes comes from a Biblical significance. There are no strict rules and every family has their own go to menu. The problem is to bring seven fish dishes to the table, to honor the generations of dinners before prepared lovingly by parents, grandparents , aunta and uncles. The complex menu has evolved to keep the heart of it beating. However it's a bit too much by modern standards. According to Italalian American chef, Chris Petroni owner of Manhattan's Bertucci's restaurant, it can be a heavy lift for many home chefs and their families.

Luckily you can bring seven fishes  - not seven dishes to the Christmas Eve table.Mr Pelosi has a good mix of hot and cold dishes. He offers a zesty cold seafood salad that combines shrimp, scallops, and calamari. Celery , fennel and olives provide a coolness that works well with the chilled seafood. There are also sliced hot cherry peppers for a dash of color and a zing fo fire to liven it up. A good starter with it are the zeppoli con le alici or anchovies. There's are th e classic Italian feast zeppolis made saovry with the addition of salty anchiovies. These balls are deep fried until crunchy and served with lemon wedges and parsley. With these serve the clams oreganata. Ritz crackers mixed with butter fried shallots and Parmesan cheese top off this classic dish. They're baked in abath of white wine and clam broth reserved from them steaming Butter is also added to this and olive oil is drizzwed on the clams. For the main dish there are mussels and cod in a tomato sauce served over thick strands of bucatini. You could add Calabrian chili paste forheat if you want.

This is the Feast Of The Seven Fishes streamelined for a better enjoyment of the feast.It combines tradition with a new spin on classic seafood dishes. it makes for less  stress and moroe time with family.

Put Festive In Everyday Cooking

 The CHristmas dinner is always the star of the holiday cooking season.Yet you could alkso make the meals leading up to CHristmas just as festive and just as fum. It just takes some creativity.

You can easily turn dinner into a salutte to the holiday. Homemade pizza cna be tirned into a wreath. It's taking th e pizza dough and forming it intoa doughnut shaped circle with an opening in the dough. Roll it out and then tear the middle. Kids will love the fact that there's a double crust here. It's then putting extra sauce on for that holiday redness and sprinkle such fun green toppings as spinach and green pepper slices. You can also make pizza canes. Form the dough in the shape of candy cane. LAyer strips of mozzarella to create the classic red and white look. You can also try a Santa Claus pizza using puff pastry along with olives for the eyes and cheese for Santa's beard, mustache and eyebrows. Use a cherry tomato for his mouth.meat loaf may seem plain, but it , too, can be turned into a festive dinner.Stud it with sliced gtreen olives as wreaths with pimentoes acting as bows. You can also add red and green peppers both for taste and color too. This version may become so popular that you'll be asked to make it all year round.Mashed potatoes can also be made festive thanks to adding a cup of both red and green peppers .

Even simple desserts can be made festive.Ice cream can get that festive holiday sparkle by addng red and green cherries in a sundae. Layer them with scoops of chocolate and syrup. Add a huge puff of whipped cream and then top with red and green sprinkles. The last can be bought at your local grocery store where they use them to decoratte cakes and cupckaes. You cna also make candy cane ice cream sandwiches.Use store bought brownies and then spead softened vanilla or chocolate ice cream on them. Add a layer of crushed pepperment candy and top with another brownie. Dust with confectioner's sugar. Another fun treat is  peppermint chocolate trifle. Slice up a chocolate pound cake or layer brownues in a  trifle dish or bowl. Add peppermint whipped cream. You can make this by adding a few drops of peppermint oil to heavy cream. Confectiioner's sugar is also added to give it some stuffness. Red gel food coloring can be mixed in for a fun pink shade.Add layers of crushed peppermints for more flavor or even chocolate syrup.

Christmas is about festive food. Create these colorful meals and desserts leading up ot the big day. Your family will appreciate their tastiness and fun

One Week To Go

 Christmas is exactly one week away. Are you ready? Are you all set for another round of baking? Peeling spuds? Get that ham or turkey? What do you need? One thing you don;t need is stress.

A lot fo people don't have the time to bake. However if you;re craving hiome baked, then buy a couple of logs of the Pillsbury Slice And Bakes. It's the same home bakd taste but easier. They have  some cute patterns like reindeet and snowmen. If you don;t even have time for this, then hit your local LIDL and other supermarkets like Acme or Stop and Shop. Lidl has an excellent selection of German libekuchen and specalioos. groceries such as Acmes not only have stoew baked cookies cakes and pies but also excellent selection of frozen desserts like Marie Callendar's chocolate chiffon pie ( I think this will be my Christmas dessert) and their banana cream one.Buy the easy to bake even in an air fryer crescent rolls for the main course.What about a Christmas brunch? Same thing. Buy easy to bake cinnamon rolls or just buy them along with smaller rolls for jams and flavored butters.

You should have the main course or should be buying it this week. Make sure you have plenty of room in the fridge or freezer for the ham or the turkey. You really can't sub in here. YOu can buy smaller easier to roast hams and sub in capon or Cornish hens for the turkey for easier cooking.The sides however, are a different story. Yes you can make that green bean cassarole. Do you want to make it from scratch which is a bit more time consuming or make the classic recipe using Campbell's mushroom soup with frizzled onions on top? You have to have all the ingredients for both kinds. If you're serving ham, then have baked beams to go with it.This is another conundrum. Do you want to make it from scratch or just buy a can and reheat them in the microwave. Luckily the homemade kind can be cooked days before Christmas and reheated for the meal.A ham dinner also requires potato salad. Again make sure you have th eingredients  such as potatoes, celery , eggs and mayo tor this. If your main course is turkey you have to ecide now if you want scratch stuffing or Stove Stop Stuffing. The last is easier to make and save you time to make time for other sides.

The biggest cooking day of the year is a week away. Be calm,Be prepard. getting through Christmas dinner and dessert is easy if you have a goodl handle on what you;'re doing

Uh Oh Those Holiday Disasters

 Anything made in the kitchen could go wrong. That doesn;t exclude holiday baking or cooking  What to do when this happens? First, don 't panic, Secondly you cna fix this

Baking is considered an exact art. The problem is sometimes that exactness can sometimes go awry. It's even worse when you have to have a platter all set for a holiday gathering.Lt's start at the beginning. You could wind up with gooey or badly textured cookies if the butter is not at room temperature. It needs to be taken out of the refrigerator fifteen minutes before using. DO NOT microwave it!. It'll become too melty and ruin the recipe. If it's too soft return it back to the fridge for a few minutes for it to harden. What happens when th eggs and butter clump instead of blending smoothly? Just keep mixing them on a medium speed. Eventually everything will come together in a lump free , smooth dough. What about if the dough is too thick or too thin? If it's too thick then add any liquid like milk or water to it. You could also add some melted butter too.If the dough is too thin or runny then add about a tablespoon or two of flour to thicken it.What happens when you accidentally leave them in the oven and the bottoms burn? You can scrape off the char  along with frosting this part.

Cooking that holiday ham or turkey should be a snap , right? Yet even these can wind up with a host of problems. Ham can easily go dry if you overcook it. Use chicken broth instead of water to moisten it. This will also give it more flavor. It's just simmering the cooked cut in the broth for about six minutes with eac side being in the borht for three minutes each.The ham is still pretty tasty if it burns. They're may even be fights for the crispy blackened parts. Suppose your turkey dries out when cooking? Slice it and ladle the slices with gravy to give them moisture.If the bird gets burned, just remove the singed meat and skin with a knife and serve with gravy. This also applies to the charred parts if you don;t wanrt to throw anything away. The classic green bean casserole could turn out to be a nightmare too. Using frozen string beans can cause the dish to be too runny or soupy. If that's the case make a quick roux or even add starch to thicken it. Sweet potatoes are always a great side but if thye're overcooked they can dry out and lose their nutrients. Pour melted butter over them to ge the flesh creamy and moist again.

Don;t worry if there's a holiday baking ro cooking disaster. You can fix it. The end result is a tasty cookie or meal that will be memorable.

Your Holiday Happy Drink

 It's that time of year when nerves are frazzled and we all need a good sip of something. What's yours? is it a glass of your favorite Cabernet to settle your nerves. A good cup of Earl Gray? Or those big sundae like peppermint mocha iced coffee, complete with a blob of whipped cream and chocolate syrup drizzled on top?

Let us know what keeps you sane during these days leading up to Christmas.

Vegan Holiday Treats

 If you're a home chef, it's hard to create a tasty vegan meal that even carnivores will enjoy. Yet there are a few dishes that's sure to wow them this holiday season. They're fun takes on classic dishes.

Both Christina Morales and  grapesed oil along with sazon and onion powder Melissa Clark, regular and much loved contributors gave diffrent recipes in yesterday;s New York Times Food section. Ms Morals took the classic pernil popular in the Hispanic part of the Caribbean and turned the classic pork dish into a vegan main meal. She subbed in jackfruit, a cousin of breadfruit for this. It came from a recipe that many Hispanic vegans like Norma Perez have adapted. It has the same seasonings the the pork, There is adobo, lime juice and sazon. for more flavor and to make it taste more authentic. The jackfruit does have to be squeezed either by hand or with a potaot masher to get all the liquid out of it after its' been boiled and cooled It's then mixed with the spices and onion powder along with sazon and left to marinate in the fridge for at least six hours.It's roasted in a preheated 400 degrees Farenheit oven  on  alarge parchment paper covered sheet pan Roast it for thirty miutes stirring every ten. The jackfruit should be crispy and golden not charred.

Another great vegan party dish would be Melissa Clark'sake on stew wrapped in phyllo sheets in her wekly A Good Appetite Column, This is an interesting take and sure to b a crowd pleaser. She makes it like a tangine rich with sweet spices and minced  preserved lemon. Onions and peppers are first sauteen in a Dutch oven and then tomato paste and a variety of spices are added. She uses  a mix of turmric, pepper, ginger, cumin nutmeg and cinnamon, Cauliflower is added for color and some texture along with more veggies. This includes sweet potatoes and zucchini along with the preserved lemon,It's brought t a simmer for forty to forty-five minutes or until the vegetables are very tender and the sauce is very thick, In the meantime heat the oven to 4oo degrees Farenheit and line a baking pan with melted mutter an then the phyllo sheets.. Ladle the stew on this and sprinkle with feta cheese if you want.Cover with the remaining phyllo dough.Pierce the top using a sharo knife to let the steam escape,Brush with more melted butter and bake for twenty-five to thirty minutes. Wait another fifteen before cutting and serving.

These dishes will be the hit of any vegan or non vegan holiday party. They a different take on classic pernil and stew. Everyone -  including the meat eaters will love them.

The Year's Best of The Best

 This is the time of years for lists. There's the best , the worst, brightest, richest.It applies the same for food and drink.what make the cut this year?

The New York Times food section asked this and presented their bes tof 2023 lists(although this really should be done at the end of the year - there are two more weeks for that. Recipes, restaurants and libations. The recipes are a wonderful blend of savory and sweet. Home chefs will appreciate the Marry Me chicken, a Tiktok sensasation that has chciken married with sun dried tomatoes and heavy cream along with butter, tomatoes paste and Parmesan cheese . This delightful dish supposed ly has brught on several marriage proposals.  Another good dish is the white chicken chili, redolent with cumin and jlapenos.As for sweets, we're lucky to have the Magnolia banan pudding recipe, a perfect holiday dinner dessert and the comforting lemon pudding. There is also a recipe for a refreshing summery drink called tinto de verano from Spain. The drink, whose name means summer wine is a blend of  sweet vermouth, lemon lime soda , simple syrup and dry red wine. It's a nice breezy break from the usual holiday cocktails.

Of course there are the best wines also listed . Eric Asimov heads it off with a Prosecco spin off called Ca DeiZago Valdobeladene Mariarosa Frizzante 2022.Little known indigenous grapes are used to make it instead of the usual glera sort. There are also mid century sherries from Spain , Olaroasa, that are worth trying and sipping;One was from an island vinyard where the terroir produced a more robust flavor. There is also a good German emruch-Schomleber Monziger Resiling Kabinett 2021. It is lightly sweet and delicate, very fragile in taste. You may want to sip any of these whe you lookover the Food section's extensive  best cookbook list. The choices do not disappont and would make excellent Christmas gifts.Every cuisine is mentioned. For those who absolutely adore Chinese cuisine, get  A Very Chinese Cookbook 101 recipes From China and Not China (But Chinese Really)  The book contains detailed photos and tips from the authors, father and son team Jeffrey and Kevin Pang.Restauranteur Brecia Lopez has written an extensive book on Mexican grilling Asada , The Art of Mexican Grilling.

This has been a year of good food and drinking . Follow these lists for excellent recipes and liquors along with great holiday gifts. They really are at the top of their field.

Your Holiday Home Bar

 Drinks are a big part of the holiday scene. There is wine to accompany a Christmas ham or turkey. Champagne to ring in the New Year/ A nice Irish coffee to finish a quiet night in. A home bar should be well stocked and ready for any kind of drink. whether alcoholic or -nonalcoholic.

What should any well stocked home bar have? Corkscrews are always a must  along with bottle openers.There will always be bottles to be uncorked and you don;t want to use a dinmer fork to do this.A couple of jiggers or small measuring cups are also handy ,expecially when you're creating mixed cocktails and even mocktails. Of course yo'll eed a good cocktail shakers for those holiday martinis along with strainers for making sure ice or pulp doesn't drop into the finished drink. Most professional bartenders use what's called a Boston shaker but you can buy a cobbler one that has a built in strainer. For the perfectly mixed drink make sure you have bar spoons which long handled spoons with small bowls. Also have mixing glasses for making multi ingrdient libaions. You can. find these at any store from Amazon to Wal-mart. You should alreay have champagne glasses and tumblers too. If you are dealing with a big crowd, then buy the plastic versions and keep the good stuff locked away.

What about the types of alcohol? A good gin such as Beefeater's is a must. It can serve as a base for many cocktails. Whiskey is another must have.  Keep in mind it and bourbon are sort of alike. Bourbon has fifty-one percent of a corn mixutre in it while whiskry has just an equal amount of mashed grains in it. Another home bar staple is rum. The best for cocktails is Flor di Cana, which has aromas, of white chocolate, and orange along with sweet almonds and vanilla. As for rumfor punches then have Bacardi Superior rum for a fun fruity punch, A good tequila rounds out the bar. Try to find a good blanco or silver one . it has a relatively mild flavor and clear color.It's the best for cocktails. Sodas play an important role in a home bar too, epsecially for mocktails. Yes, you should have cola for makeing rum and Coke along with ginger ale for non drinkers)Both drinkers and non drinkers like a good fizzy cocktail. Have various seltzers around. One of the best is Waterloo which comes in such flavors as grape , spiced apple, watermelon and peach. Also have plain sletzer for mixing as well.

Make sure your home holiday bar is well stocked for the dinners and parties ahead. This will ensure tasty cocktails and mocktails for yourself and guests. There's nothing like the perfect sip for the holidays.

Holiday Cleanout

 This is the time of year wen the kitchen will be loaded with food and ingredients.This can be great save for the fact you may have leftovers or old foodstuffs around the fridge and pantry. If that's the case , then it's time to clean out.

One item that most home chefs and espcially bakers  have is flour. Keep in mind that refrigerated flour can last up to a year. If' it's been stored in a pantry then it's shelf life is only three months. Keep in mind that flour cna be used in making various roux and thickening gravies. You could also use the extra to make bread or the start of your holiday cookies and cakes. What that other all important staple - sugar? Technically sugar never spoils so you can keep it indefinitely. Howeve it can lose some of its' sweetness after three months. It's up to you if you want to keep it or not. It will come in handy for baking and also for sweetening coffee and tea. Is its cousin confectioner's sugar ever lasting? Yes!!! However throw it out if you see any bugs, moist clumps or contamination. Untouched sugar should be fine to use in glazes , icings and buttercream frostings along wit using it to make fudge and other holiday treats.

What about all those cans of tomato sauce and beans you bought whe the store was having a mega sale on them. One word - chili. This is the perfect hot crockpot dinner . Mix everything in the morning and let it simmer all day for a tasty, hot and nourishing dinner.It's also the perfect dish to serve at a tree trimming party. Add already made conrbread or tortilla chips to make it more of a party dish. You cna also add any onions you have too (usually one wull do it). Tomato  sauce can be used in making homemade sauce too. Nothhing beats this when served over any kind of pasta. Beans can also be used in rice dishes as a nice side oir if you're craving a taste of summer, whip up a three bean salad. Those cans of chickpeas can also be turned into hummus, the perfect party dish. Cannellini beans can be added to give the dip a milder flavor. Blend together with minced garlic, olive oil and lemon. Serve with air fried pita chips. Canned veggies can easily be made into sides and salads, leaving more room for Christmas dinner ingredients.

It's time for a quick clean out of the pantry and fridge. Throw out the old stuff. use what you can for different dishes and holiday baking. The pantry and fridge will then be ready for all your Christmas dinner ingredients.

Homemade Hors'D 'Oeuvres

 A holiday party or Christmas dinner should start with a pretty platter of hors d'oeuvres. A nice touch would be creating a variety of tasty nibbles from scratch. There's a wide variety to choose from so you can have a varied plate.

One of the most classic hors d'oeuvre is the cheese ball. This is one of the easiest recipes to make.Use cream cheese as the base and mix it with a good cheddar. Sharp, tangy cheddar is the best because it willhave a nice zing to it. Grate the cheddar into the a bowl of cream cheese. WHat gives commerically made cheese balls their unique flavor is the addition of Worcester sauce and finely chopped green onions or scallions. Once these are combined start forming a ball using a spatula. Then use your hands. It's now time for the famous nut crust. Use a mix of chopped  nuts like walnuts , almonds and pistachios. You can serve it surrounded by Ritz crackers or something fancier like homemade crostini. Another tasty cheese dish is whipped ricotta on crostini. it's ricotta mixed with a bit of honey, olive oil and garlic. You can top this with a savory topping like a pickled tomato and onion or a sweet one like peaches and figs. For a surprise salty jold add a paper thin layer of prosciutto between toppings.

Phyllo cups are always a welcome bite at any gathering. Hoemmade ones are pretty easy to whip up.It takes only two ingredients - phyloo sheets that your local grocery's freezer section has and butter or a plant butter  like Melt. I'ts first brushing the sheets with melted butter and then just cutting them to fit muffins tins. Bake with a filling at 350 degree Farenheits for ten to twelve minutes. What to fill them with? Try various quiches fillings sich as the traditional quiche Lorraine which has ham or bacon and caramelized onions mixed with eggs. Vary these with spinach and asparagus.  You could also try a mix of cranberry and Brie or the cheese with sliced pears. Bite sized beef Wellingtons are another tasty and sophisticated holiday bite. This is taking beef tenderloin and  cutting it into small one inch cubes cubes.  Brown the tendeloin bits in olive oil until the meat is browned. Let cool and the wrap into puff pastry. Brush each square with beaten egg for a glossy brown crust and then bake for ten minutes in a 400 degree Farenheit oven. Serve with mustard. You can  add a layer of chopped mushrooms and onions if you want a more authentic Beef Wellington flavor.

Homemade hors d'ouevres are always special. Try these for a tasty beginning to any holiday meal. YOur guests will appreciate them.

Your Best Culinary Gift Ever

 This is the time of year for wishlists. Many home chefs want something related to the kitchens. What was your best kitchen themed gift? A total makeover of the room? An air fryer? Prerty drinking tumblers?

Let us know what made you excited on Christmases past.(althought it can also be birthday and anniversary gifts too.)

A Host Of Holiday Treats

This is the season to indulge. There are so many treats both food and drink to make. Yet the question is what to make. LUckily there's a slew of recipes to choose from.

Yesterday's New York Times Wednesday Food section offers ideas and recipes to make any holiday ,from Hannukah to Christmas to Kwanzaa brighter. Regular contributorsJoan Nathan, Yewande Komolafe and  Chritina Morales supply with a some good ones perfect for just the family or for gatherings. Ms Nathan has an excellent recipe for flaky cheese pies,  sambousektaken from Syrian Jews.These were invented centuries ago when the Sephardic Jews escaped the Spanish Inquisition. They can be  filled with Munester, mozzarella or kashkaval cheese, a Balkan based cheese. They sort of look like empanadas.  with a half moon shape and pinched edges. They can be filled with meat and onions too if you want something different.Sesame seeds can be pressed into the pastries for more flavor as well. They're baked in a 350 degree Farenheit oven.

For sweet try two of Yawande KOmolafe's recipes. Both use a yeasty brioche dough. One recipe are buns filled with whipping cream and a red fruit jam such as strawberry, raspberry, red current or mixed fruits. The other is a tasty fried doughnut recipe Keep in mind you can also fry the holes for more tasty treats.They're fried ina neutral oil like vegetable. Nutmeg is added to this recipe to give them a warm spiciness. The dough for both recipes has to be proofed for forty-five minutes before shaping. What to drink with this? The festive crema, a staple in many Caribbean Christmas celebrations. Christina Morales 's recipe has the traditional mix of evaporated milk blended with coconut milk and condensed milk. What gives it kick is a dark one, preferably Rhum Barbancourt. Star anise and vanilla extract give ti more flavor.If you want to vary it try Jamaican rum which will give the drink a darky earthy color and more of a molasses flavor.

These treats are perfect for any Hannukah or Christmas party. The flavors are varied and differennt than the traditional treats of the season. Try them for a different spin.

Sacramento's Food Future

 Sacramento ha s long been known for one thing - being California's capital city. Yet something else is happening here. A food revolution is coming about. There are innovatove chefs and trendy restaurants making this Northern Californian city the place to be.

New contributor and known journalist Ella Quittner, wrote about this in today's New York Times Wednesday Food section. Sacramento has always had a diverse food scen from its' earliest history but now it's even more so.The area is not too far fromthe Napa Valley so both fresh produce and a good assortment of wines are always to be had. This greatly affects restuarants and enables chefs to become more creative.There has always been a stalward farm to table movment in Sacramento yet it took some young chefs to really cement that idea.A growing group of Sacramento born chefs are returning home too.LuciaPlumb_Reyes is one of them, opening up the much loved bakery Moonbelly in August of 2022. She wanted her child to be raised near family and also took advantage of the phenomenal  low housing prices the city is known for. The result is such artisinal breads as walnut bread along with fruit croissants. Another plus is using the local fresh fruit in her croissants which make them even more special.

She;s not the only one. Sacramento native, Billy Ngo owns and cooks at the popular Kru where he has made such dishes as charred sturgeon slivers topped with caviar. For him the city was and always will be cool. Newcomers are also discovering all that Sacramento has to offer. Newcomer chefs like Alex Sherry 38 and his wife Chuttharat Sae Tong, 44 have opened up a funky sourdough based pizza shop Majka. They put feta and squash on a sourdough base for an unusual twist on the traditional Italian pie along with creating salads with locally sourced fruits and vegetables. Even classic eateries such as Franks' Fat, one of the city's first Chinese restaurants  since 1939 has a good fan base too. They serve traditional Chinese American fare witht eh addition of either chocolate cream or banana cream pie for dessert. Sacramento has caught Michilin's eye with its' French inspired restaurant The Kitchen winning a "Bib Gourmand" award. 

Sacramento is becoming a dynamic and vibrant restaurant paradise.It's worth taking a trip to this capital city just for the variety and good dining.It would be a memorable trip.

What Charcuterie Do You Want

Charcuterie is big right now. Every holiday party  will have one from a small dainty platter to a super  sized one filled with all sorts of goodies. You may want one for your holiday party but which one? It's time to sort them out.

A classic charcuterie has the same meats and cheeses more or less that it had when it was first created in the 1500's .The classic French has a variety of coldcuts like salame, mortadella, and prosciutto which are more Italian than French. Pair these with a baguette(this can be already cut or guests can cut their own slices) along with a varity of cheeses like Brie, Gouda and Edam. Have bowls of pickled mushrooms and artichoke hearts along with giardeneria - pickled vegetables . Also have a variety of different crackers, from the flaky water kind to Ritz. Olives and nuts are a must too along with fruits, both fresh and dried along with jams and jellies for those craving sweet. If you wanted to be  a little different add some savory jellies. You could make a homemade savory herb jelly using fresh and dried herbs mixed with instant pectin, to create the jelly , water and sugar. Should you include fish? No, You could set up what's know as a seacuterie board that contains such tinned fish as crab, tuna and salmon. For a lush seacuterie think about having cracked crab legs, lobster and shrimp along with ramekins of melted butter, tartar sauce and shrimp cocktail sauce.

What about vegans and vegetarians?. A vegan charcuterie board is just as easy to create as a traditional one. Of course you'll have the  same variety of baguettes and crackers. Veggies play an imprtant roll in it. Have broccoli and cauliflower florets along with carrots and celery sticks. Put out bowls of hummus too along with  store bought or home made pita crisps Scatter grape tomatoes around the board for color. You could also put out plant based cheeses and meats too. Miyoko's Creamery has some excellent choices from artisinal plant based cheeses like European truffle to  Smoked Gouda and Herbes de Provence.  As for the meats you can try Harry and David's vegan charcuterie board for $75.99. If not then get Tofurky's vegan turkey and baloney slices. A sweet charcuterie is a nice way of ending a holiday buffet. What goes on a sweet charcuterie board? Bowls of warm melted dark and milk chocolate along with such dippables as marshmallows, cubed pound cake  and strawberries to name a few. You can also add pretzel sticks for dupping too along with shortbread cookies. You could also have a cannoli dips with broken cannoli shells too. HAve bowls of holiday  M&M and mini candy canes for nibbling too.

A charcuterie board is a fun way of celebrating the holidays. You can have a savory or sweet one, meat or seafood, canivire or vegan.Anyone you choose is the right one for your party.

Lidl For The Holidays

 If you're looking to save this holiday season, then look no further than Lidl. This store is a godsend when to comes to holiday foods and goodies. 

Lidl has definitely become my new favorite.It has a wide array of foods from all over the globe. I know for sure I will buy their chocolate crema panettone and Pandoro. These are two classics of the Itatalina Christmas season. Another must buy are their meringue wreaths. These even are sprinkled with red and green sugar for the holidays. They also have a wide variety of baking goods at very good prices. Bakers should take advantage of their big flour sale. You can buy ten thirty-two ounce bags of flour for ten dollars!!!!! This is a true steal. They also have other ingredients like baking cocoa, sugar and confectioner's sugar at low prices. It's also true for their milk, eggs and butter, also vital for baking. If you don't want to bake , then go for their box of German assorted cookies for only $5.96 (this is the route that I'm taking. One the cookies are delicious and varied in style and flavor and two I just don't  have the time to bake this wide a variety of sweets).Keep in mind Lidl also has a good selection of toys, fun clothes and interesting gifts along with wrapping papper and gift cards.

Another must are their hams. They look absolutely delicious, in fact much better than what other grocery stores arte offering right now. LIDL is even selling veal cutlets for as low as $14.99 a package (around two dollars cheaper than other grocery stores right now.)Also if you spend $500 or more between now and CHristmas you're entitled to either a free spiral cut ham ro turkey. Looking for appetizers and hors d'ouvres for you holiday or New Year's Eve party? Lidl has frozen escargot (snail ) cups imported from France  along with French imported quiches. There are also a wide array of chicken wings, samosas and pigs in blankets for a hot appetizer platter. Keep in mind the store also has very good cold cuts and imported cheese along with always freshly baked French and Italian breads for a special charcuterie. Add some of their Greek imported olives as well as their Italian artichoke hearts. As far as something to drink, Lidl has an excellent selection there. A bottle of their Asti Spumante is only eight dollars and they also have port and Cabernet Sauvignon. for around the same price too. I love their diet cola which is more flavorful than the national brands.

Make Lidl your go to holiday store this Christmas and New Year's. It has good food at good bargains. That's a gift in itself.

Getting Your Pantry Holiday Ready

 It's that time of year again when pantries should be stocked for the holidays. It could be cans of green beans for cassarole.It could be flour for baking. Just make sure your'e ready and well stocked for the busy weeks ahead.

Pantries should be ready for the flurry of baking ahead.Many groceries like Lidl and Acme have two for one price sales for flour. Take advantage of these. Flour can also be used for breads and pizza too. Also make sure you have plenty of sugar, white and the browns , light and dark. Keep in mind you'll need the white sugar for holiday fudge too. Confectioners sugar is a must, especially if you're planning on making a lot of cupcakes. (this is also an ingredients in some fudges too)Candy decorations such as sprinkles and nonpreils should also be bought. These store well in cool dry places. If you're thinking of making pies, vegetable shortening can also be placed in the pantry as well.  Should you store nuts there as well? Yes, but only for a couple of days otherwise they can go bad. If you're thinking of baking a pecan pie or walnut brownies soon, then place the nuts needed on  a shelf.If not then freeze the pecans and walnuts until you're ready to use them.

Most of your holiday dinner can be stored in the pantry. Potatoes for latkes or mashed will benefit from being in a cool, dry place. Yams can also share a shelf with the spuds too.Pasta too can be stored. It's a great place for lasagna sheets if you're thinking of making a large one for a fun Christmas tree trimming party.Can you store the cheese for it there? Definitely not the ricotta that's placed between the pasta sheets. You can store the hard Parmesan that's grated on top of it. Any kind of rice can be stored too. This is great if you're having friends over for risotto Milanese whether for a pre -Christmas dinner or  a New Year's Eve feast. Powdered soups like Knorr's can also be stored in a pantry. These are great for the first course of any Christmas dinner and they 're much easier to make than homemade soups. What about that Christmas ham or salame for the holiday charcuterie board? Absolutely NOT!!!!! Meat , even if it's cured and salted has to be stored in the fridge. Canned meats like Vienna sausages, tuna, and slamon can be stored as can a tin of chicken ala king.Remember it this way.If it;s surrounded by metal , yes it;s pantry ready, if not then fridge it.

Get the pantry holiday ready. Start buying non perishables now for the busy cooking and baking season ahead.It's a good way of being ahead of the holidays.

Favorite Holiday Cocktail

 It's the season of drinking and good cheer. WHat is your favorite holiday cocktail?

Is it a boozy cup of eggnog? A creamy brandy Alexander? Or a mimosa at a holiday brunch? Let us know.

The History Of Black Cocktails

 African American hisotry has long included food.However there'sanother aspect of it that many aren't aware of , the alchol made and consumed. Now there'a new book delving into it's story.

Regular contributor Christina Morales wrote about this forgotten history in yesterday's New York Times Food section. She interviewed Toni Tipt

on Martin , one of the hosts of the famed PBS show "Cooks Country and author of a new book Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African Americna COokbooks. MS Tipton Martin is no stranger to African American culianry history. She has written several cookbooks on the subject along with being the editor of Cooks Country magazine. She''s created a mixologist 's paralell to what she did in her hisotry based cookbook JUbilee according to fellow cookbook author Jessica B Harris, author of High On The Hog: A Culinary Journey From Africa to America.

Ms. Tipton-Martin also includes a recipe for the classic gin and juice. She mixes a good gin like Tanquerey mixed with orange juice anda nix of red and white vermouths. Blood orange bitters are added for depth but you can use Angostura bittersA wheel of citrus is rubbed along the edge of the glass for more flavor.It's a great drink at any season or any time.Many have thought this came with the rappers fromhe Nineties but it was actually from the 1930-s. THis drink;s origins actually began in Africa where people macerated oranges and let them ferment. 

This is an interesting book for an interesting history.It;s worth buying just for the narrative alone. it shows a different side of African American taste

Mortadella The Queen Of Coldcuts

 There is something about a slice of mortadella. It's is silky , savory- sweet slice of goodness.Thanks to a new interest it;s making a big comeback. Ever culture is discovering it and tring new recipes made with it.

Regular contributor Julia Moskin wrote about this mouth watering treat in today's New York Times Wednesda Food section. Surprisingly the cold cut went out of favor for a long time and has faced some snobbery(although why is the big question here) For a long time fussy chefs and gourmands considered mortadella to be in the smae catagory as baloney, olive loaf and even head cheese! Sadly and unfairly it was more or less thrown in the catagory of mystery meat. THrow in the import ban from the US Food and Drug Adminsitration. Mortadella, along with other cured meats were banned from import between 1967 until 2000 when an excess of caution about swine flu(which never contaminated the cold cuts) was called.Thankfully love of this delicious meat is now on the upswing. Americans are now curious about all thing French charcuterie and the meats that make up the boards. Some chefs are even creating their own fat tubes of mortadella.

What exactly is mortadella?It's a cooked meat of sorts. Chunks of pork (at least fifteen) are ground with the pigs; fat. Butcher Joe Paish who works at the trendy Rolo's restaurant in Brooklym adds ice to his mix to prevent  the emulsion from breaking. The sausage 's history goes way back to the Renaissance where it was at the height of its' popularity. Exotic ingredients like peppercorns from East Asia and pistachios from the Mediterranean were added.It was fabulously expensive and artful, with such powerful familys like the Medicis and the Borgias being its' biggest consumers.It evolved into an everyday luxury in in cubes with Lambrusco an Italian fruit wine as an aperitivo along with being ground into tortallini filling. The last is added to broth for the popular CHristmas soup zuppa imperiale. Now other cultures like the Chinese and Japanese are using it  as filling in such dishes as scallion pancakes and coated  with panko crumbs and fried at the popular West Village Japanese restaurant Katana Kitten. Still the best way to have it is just on a good thick slice of Italian or French bread.

Mortadella is  thankfully popular again, Fall in love with this sweet-savory cold cut. It's really the perfect food.

Your Cookie Guide

 It's that time of year again. Cookie time. Every one wants to make a huge range during these weeks. Yet the question is what to make? Sugar? Sprtiz? Chocolate chip? What's the best and what's the easiest?

Of course the easiest is Pilsbury's Slice and Bake. This classic dough log is easy to bake and decorate. It's perfect if you have very little time  for the kitchen. Just scatter red and green sprinkles on them before baking  for a simple decoration. If you want an easy scratcvh cookie then go for a sugar cookie. It's an easy one that doesn't require a lot of ingredients. They're just sugar , butter and flour mixed together. They can be sprinkled with anything from  chopped nuts to candies. If you wanted you could add a drop of any flavoring from coffee(!) to lemon or almond. Many novice bakers get sugar cookies confused with the butter ones. There is a difference. The sugar ones are often rolled thin and then cut out ousing cookie cutters. Butter cookies are softer in texture when raw and the dough has to be put into a cookie gun or shooter. The taste is also more buttery. The famed holiday cookie, spritz falls in this catagory. They're also a cousin to shortbread except the dough requires an egg. Eggs. help the cookies keep their shape. The dough is usually dyed red and green for the holidays.These are perfect for a fancy dessert party.

What about traditional cookies? Shortbread is one and is also easy. Like sugar cookies it's made with only a few ingredients. A basic recipe has only one part sugar, two parts butter and three to four parts wheat flour.It's an ancient recipe that came from Auld Alliance with France in the 1500's. The texture is lovely and crumbly .It can be baked on a cookie sheet or in  the more traditional pie plate. A design is usually pricked in it, usually  it's the baker's initials Baked shortbread can be dipped in dark chocolate for an extra taste of luxury. Another classic is chocolate chips. People love these and every family has their own spin on them. The unique flavor cones form the addition of brown sugar which acts as the perfect foil  to the dark chocolate chips. Nuts such as walnuts can also be added. A variation is the tasty oatmeal chocolate chip.They 're made exactly the same way as chocolate chips except sub in rolled oats for the flour. Chocolate chip cookies can also be made with whole wheat flour too. If you're making oatmeal chococlate chip you cna also make oatmeal raisin cookies too. These also require brown sugar as well. Craisins can be used isntead of raisins for a tarter flavor.

These are some of the cookies you can bake for your holiday table. They're all relatively easy to make. even better they're easy to eat.

Party Planning Plans

 Now that's it's the Christmas season it's time to plan those party plans. Everythign has to be considered, wehter indoor or outdoor, dry or boozy vegan or non vegan.Then there are the guest lists, which are almost as complicated as those Christmas card lists. Who to invite on what night?

The first idea to consider is when to hav eit. Christmas and New Years are on a Monday this year. Hannukah is Thursday December 7th to December 15th. That leaves the weekend of the 9th and 10th for Hannukah  parties. Christmas . Kwanzaa occurs on December 26th and lasts til the New Year, January 1st. Now factor in office Christmas parties and school activities like Christmas concerts along with the usual gift and tree buying.  Ask yourself is a Saturday night do better or would a Sunday brunch be easier? Do you want a tree trimming party where there are just fun snacks like pizza cups and sausage rolls or are you looking to host a buffet, complete with two roasts and a variety of sides and desserts? Another question many party givers will be asking themselves should it be completely indoors or outdoors if the weather is somehwat warm.A great idea would be a hybrid with food and drink tables set up both in the yard and in the dining room.Keep in mind that December weather can be iffy so also have a Plan B in place.

Now comes the hard part. What to serve? Do you want it catered? Do you prefer a homemade or pot luck where guests bring their best and favorte dishes? Will it just be a cookie exchange kind of gathering? Will there be vegans who require a different kind of holiday menu? A combination of herbivore and carnivore? As every good host knows you have to make allowances for everyone.  A good rule of thumb is asking guests what they'd like. Some may prefer  hot wings and pizza rolls along with sushi and charcuterie platters. Other may suggest something easy like a big pot of chili where everyone can just grab a cup or bowl.  If there are kids invited, make sure you have all the allergies listed as well as their dislikes and likes. Nothing says an unhappy kid than one picking at a plate of "adult " food ( think caviar on toast or some kind of smelly cheese) . Have chicken nuggets , whether real or plant based  with a variety of dipping sauces along with sliders and pigs in the blankets. Little ones and even grown ups would get a kick out of an sundae bar too.

It's time to start on those party plans. Get ready. It's a lot fo prep work but worth it in the end.

A Month Of Easy Cooking

between now and the new Year there will be nothing but hectic rushing. There are Christmas concerts, office parties and of course shopping. Tons of shopping for both food and gifts. All that means easy meals that are quck to make.

This is where the air fryer and crockpot are necessary. Air fryer meals are easy to make in only minutes and the plus side they're given an extra crunch.Think chicken nuggets whether the real thing or plant based. Gardein has both nuggets and plant based chicken flavored filets which can easily be turned into lemon pepper chicken. Brush both sides of th efilets with lemon juice and then dust with pepper before air frying. This and air fried veggies make for a satisfying meal. Keep in mind that hot dogs are also good air fried. The best part is they only take five minutes to cook up. Serve on toasted butter buns with spray cheese on top for a fun meal the kids will love. You can also use the air fryer to make Hannukah latkes  or just regular potato pancakes for a quick Saturday or Sunday supper.Have sides of applesauce and sour cream as sides. Prepeared meat balls and sausages  can also be air fried and then easily added to a jarred sauce for a homemade flavor.

Your crockpot should be in heavy rotation during this time. The cold weather practically begs for a pot of easy to make chili. It's just a simple mix of canned tomatoes, tomato sauce and ground beef or plant based crumbles(Keep in mind this also makes for a grea homemade pasta sauce too). Add the chili and cumin to suit your family's taste. It can be mild or five alarm hot. Buy a square of cornbread (Acme has this fresh baked) to serve with it. You cna mix it up by making a white chili which has turkey instead of beef and cannellini beans along with cream cheese instead of tomatoes. Its flavored much the same way with cumin and got pepper along with garlic.  Serve with slabs of garlicky Texas toast. Your crockpot or even Insta pot can also wield up a good old fashioned stew too. Chicken or beef is perfect, Add carrots , onions an dleeks along with potatoes for a tasty blend. Serve with hot crusty rolls and an easy to make green salad for a quick week day meal.

Keep this four weeks easy cooking. It's easy , using your air fryer and crockpot. The meals will still be homemade, delicious but a snap to make.

 

Plain And Simple Leftovers

 It is the day after Thanksgiving and that means one thing. Leftovers. Tons of them. Yet there's no need for fancy makeovers. The best tasting ones are the only that are just simply reheated.

Yes, you could go for the fancy turkey tetrazzino or make a turkey hot pocket like chef and regular contributor J. Kenji Alt made for the wednesday Food Section of the New York Times, These are the leftovers wrapped in pizza dough, sort of like a cross between a calzone and a Costco chicken pocket.Its a mix of stuffing turkey, sweet potatoes and cranberry sauce. They;re baked for twelve to eighteenminutes at 425 degrees Farenheit. You could also bake them in a toaster oven for five minutes at 475 degrees Farenheit. These remind me of those Boxing Day pot pies that English chef and judge on The Great Britihs Bakeoff, Paul Hollyowwd. he layers cranberry sauce stuffunbg gravy and turkey in a pot pie shell. THis can be fun if you're into it /It's sort of like those lefotver sandwiches where your whole Thanksgiving dinner is thrown on a baguette.

To be honest just a slice of meat  - or turfurkey in my case with gravy makes the perfect lunch. There was a tiny bit of wild rice stuffing and all the flavorings were perfect just plain. The same things with the leftover veggies. My mix of onions , Brussells sprouts and carrots were just great on their own with a dash of salt.Yams don;t have to be redone. THey don;t have to be done in the first place. I never understood the American obsession iwth turning them into a kind of main course dessert. Why drown them in cinnamon and marshmallows when they can be airfried  with some olive oil and salt or microwaved and slathered with butter or Melt,a lant based butter. The same philosophy with Brussels srpout. Just top them with melted buttter and Parmesan cheese. That's it. They don;t need to be drenched in a puddle of cheddar cheese. Keep it simple.

Why go crazy redoing your Thanksgiving leftovers. Have them plain , just heated over. They're the best .that way.

A Very Vegan Thanksgiving

 Whether you;re a vegan or a non vegan, hopefully you had a day full of turkey stuffing, gravy sides and pie.

Apart froma thawing out glitch this was the tofurkey during its' thaw.

After an hour and fifteen minutes in the oven it turned out to be a crisoy, crunchy flavorful bite.

Did everyone have a delcious holiday , full of good food and good cheer? Nothing beats a full plate and good conversation. It's the best.

A Classic Thanksgiving Restaurant

 Imagine having a Thanksgiivng meal every day.If you;re in Texas you can thanks to a chain called Luby's/ This century year old family festaurant is known for its' Southern and American classics

Priya Krishna wrote about this staple of Texas life in today's New York Times Food section. The chain is famed throughout Texas, with locations throughout San Antonio, Dallas , Houston and Corpus Christi,They were founded in 1929 when WilliamLuby opend the first one  in Dallas on Thanksgiving Day..it has had a huge following ,ranking next to other beloved Texas chanisn like BBQ and Whataburger.Yet it almost didn't make it through the pandemic. In 2020, the company closed several locations and announced plans to liquidate and dissolve it's assets. fans were devastated ,placing on line eulogies about its' most favorite dish the Lu Ann Platter (a select entree, two sides and a roll).Thankfully Chicago entrepreneur Calvin Gin bought it a year later  He was going to do some changes, including cutting back on the famed tear round holiday meal. Employees told him not to do it. He didn't after seeing its' popularity.

What makes a Luby's turkey dinner so special?It does taste like a home cooked meal. Theyre are mounds of fluffy mashed potatoes next to even fluffier dinner rolls. Their pecan pie is  as  customer and fan Janie Garza, is not too sweet or too soggy. Every Thanksgiving she buys a take out meal for her family form the restaurant. Other fans like San Antonio's Sam Kinsey, who is eighty-six has beign going to the San Antonio Luby's since 1940's. They recognize him as one of th e old timers and sneak him in in the beginning of the line. He even eats a double meal on Thanksgiving Day, One at wherever he's invited and another on at the restaurant. Luby's however has other Southern specialties. They have the old fashioned and rarely eaten nowadays grilled liver and onions along with fried fish  and chicken fried steak. There's also pot pies and jumbo pork chops. The sides are down home too , with fried okra and baked mac and cheese.

If you want Thanksgiving everyday head to Luby's. They have turkey and stuffking along with cranberrie sauce and yamsn whenever you want them. It can be any time of the year.

Pie Charts

Here's the early question of the week - what is your favorite Thanksgiving Day pie?Is it the earthy and spicy  pumpkin? Rich , juicy apple?Or the candy like pecan?  Let us know.

I'll let you in on a secret - mine has always been and will always be a good homemade pecan pie. There's something about that outermost layer that's crunnchy and nutty and sweet. It's even better when there's a huge blob of whipped cream atop it.

Thanksgiving Subs Ins

 You're in the middle of creating that perfect Thanksgiving dinner. Everything seems to be going well  except you've either run out of or forgot a crucial ingredient? The stores are closed? What do you do? Sub it. Try to find substitutes that can fill in for the real thing.

The worst thing  is being out of flour . We do tend to use a lot it before Thanksgiving , especially for our pie crusts. Yet' it's also a crucial ingredient in gravy. If your gravy needs it and you've run out of it not to worry. Cornstarch can do the trick. You can also use arrowroot and tapioca powders too. however be aware that those can cause a gravy to become stringy. Another idea is roast veggies like carrots, onions,carrots, whole onions or red peppers. Puree them and use the mash to thicken the gravy (your best bet here is the onion because it will add the most to the sauce). What happens when you didn't buy enough potatoes to maked mashed? Add about a cup of potato flakes to it to stretch it. If not try adding spinach or kale to make that Irish favorite colcannon. You make be creating a new holiday tradition with this dish. Another idea is using those sweet potatoes in the recipe. It's an interesting and tasty way to make sure that everyone get a scoop of mashed.If you;ve run out of butter then sub in olive oil. It gives a silky texture to gravies and mashed potatoes.

What happens when that salad isn't going to be enough for the Thanksgiving meal? How do you stretch a bowl of greens and tomatoes? Add anything. Nuts like almonds and walnuts work. You can easily make croutons by air frying any bread. Just cube the slices , coat in olive oil and season with either garlic or onion powder. Air fry for about five minutes at 350 degrees Farenheit. Also if you have any jarred veggies, add them. Any salad can benefit from peppers , olives or artichoke hearts. Another troubling thought is running out of whipped cream at dessert time. Many love a big blob of it on their pies. Yet what happens when everyone wants a lot and it runs out? Not to worry. You can use ice cream as a side or if you want a fresher take. try Greek yogurt if you have it.It;s just whipping cream with the addition of vanilla and sugar.Use a hand mixer  and whip the yogurt and vanilla until soft peaks start to form. Gradually blend in the sugar. Continue to whip until the peaks are very stiff.

Don;t worry if you run out of something on Thanksgiving. There's always a substitute to fill. You'll still have a great holiday meal.

A Boozy Thanksgiving

 Alcohols seems to make everyting and everyone feel better. Imagine adding it to your Thanksgiving menu . A basting or a cup of bourbon, whiskey or whatever can add to the recipe. It can liven up dinner or dessert.

Bourbon is  perfect for any Thanksgiving dish. Thanks to its' sweet and spicy flavor it can be used in both main and dessert recipes. A bourbon maple glaze is a great addition to  a turkey and will make for a memorable bite.It's taking aquarter cup of the drink and mixing it with a quarter cup of maple syrup. The glaze is cooked with a stick of unsalted butter and ahalf cup of apple juice along with a quarter teaspoon of ground black pepper. it'sten brished on the cooked turkey slices . You  can also sub in whiskey for the bourbon. Another idea is a cognac gravy This is combining veggies like leeks, onions and celery witflour and  four cups of chicken broth. A cup of cognac is added to this and the already cooked turkey parts are added to this.If you feel that a bourbon or whiskey glazed tur

key may be too much, then simply add the alcohol to the gravy.It 's mixing a cup of Sauvignon Blamc with a quarter cup of bourbon and then stirring it into heavy cream based roux .This will alsohave turkey giblets, neck and drippings. it whisked together to form a tasty gravy that would also be good over mashed potatoes.

What about those sides? Can they get boozed up too? Yes . Sweet potatoes are another great pairing with bourbon. Both have a sweetness that can bounce off each other. Think a sweet potato casserole made with warm fall spices like cinnamon, and clove. Vanilla and light brown sugar also compliment the yam's flavor.Eggs give it body and texture. It's topped with a sweety crunchy crumble of, raw pecans, brown sugar,c cinnamon and melted butter. You could also makea brown butter bourbon cauliflower side too. This is roasting cauliflower florets in olive oil. While this is roasting make the butter sauce.It's cooking the butter until it's brown. Two tablespoons of bourbon and one tablespoon of maple syrup are added to this along with half a cup of walnuts. Of course bourbon is a great addition to pecan pie.It's almost mandatory in this Southern classic. It's a simple recipe that also involves bot light and dark corn syrup mixed with three eggs and half a cup fo melted butter. One and three quarter cups of pecans gives the pie its' nuttiness and crunch.

Add some das to your holiday meal. A few tablespoons of bourbon, whiskey or cognac can elevate any dish. Try it for a fun , boozy Thanksgiving Day.

A Good Homemade Soup

 Here's the question of the week - what's your favorite homeade soup?

This is my new favorite.It's taking soup veggies (which you can get at any grocery store) slicing and sauting them in a mix of butter and olive oil. Garlic is added for more flavor as are salt and pepper. After twenty minutes of gentle sauteing add the broth. The result is a tasty homeade, fresh tasting vegetable soup. This is much better than the canned version. It's worth making and freezing for the winter ahead.

Will this be your favorite? Make it and let us know.

A Deconstructed Casserole

 For some reason green bean casserole has become ubiquituous with Thankgiving. It's am American classic that continues to be loved despite its' reputation? Why?

Chef and regular contributor Eric KIn wrote about this standard in yesterday's New York Times Food section. The recipe iself was devveloped as an extra for Campbell's Cream of Mushroom soup at a time when cassaroles were all the rage. It was the mid 1950;s, 55 to be exact when Dorcas. B Reilly created  this odd combo of green beans soup and frittered onions doused with soy sauce and black pepper.It was an innovator because no on had thought to add onion rings to a casserole before. The inspiration came from longtime food editor and writer Cecily Brownstone when she had dined on something similar at a press conference in Florida. She called it "Beans and stuff', a simpl casserole of green beans with an intriguing topping.It swept th nation. Now it's being deconstructed, thanks to Chef KO, who is simply taking it apart or as he puts it "taking apart a toy to see how it works".How do you take something with parts made from processed food and turn those parts into something fresh and organic.

It starts with the soup itself. Nix that and create a simple white sauce. Leave the mushrooms out if so that the green beans alone will shine. Another must have in the recipe is celery salt .It'll give the casserole a quiet unami flavoring.This is important ingredient when making the sauce - a simple blend of heavy cream, butter and white four.It's superb at bringing out the flavors of the celery salt and another ingredient nutmeg. As for the green beans themselves, Mr. KIm recommnends using frozen ones that will be braised in chicken stock, Doing such will bring out their vegetal nuttiness. DON"T use canned green beans. They'll disintegrate into green mush thanks to all that time in the liquid. Keep the topping of French's crispy fried onions. YOu could try to reolicate them by placing chopped white oniona and frazzling them in an air fryer. However the cammed ones are everyone's favorite part. They do add savoriness and crunch, which is what this bake needs.

Yes, you can deconstruct a classic Thanksgiving recipe. It's easier than you think. The end result is an elevated version of the classic green bean casserole.

Pies For All

 What better defines Rhanksgiving thna pie?It's the crowning end to a fantastic meal. It's also perfect hours afterwards with a good cup of coffee or tea? Which one to make? There are so many.

Regular contributor and baker par extraordinaire Claire Saffittz wrote about serveal of them along with giving recipes in today's THnaksgiving special New York Times Food section (this is a keeper issue, there are tons fo recipes and tips in it to get you through the big day.) She offers unusual spins on traditional recipes. Her pumpkin pie with a top layer of pepeitas sounds intriguing and tasty . The pumpkin seeds are coated in maple and incorporated in the filling itself. It adds ctunch to a usually silky mouth feel. Her pecan slab pie has the right amount of crunchy pecans but without all the sugat.It has a cream filling which cuts down on the sugariness. The slab is made with brown butter which has an even nuttier flavor. You could also try  the caramel apple pie, always a treat. This is more kije a tarte tatin with no cinnamon or allspice needed for flavor. It's the butter and caramel along with the apples that give it such an intense flavor.Ms Saffitxz also includes the recipe for flaky pie crust which can be also used for Christmas pies as well.

For the non traditional there is a lemon cream pie with honey and ginger along with a cranberry cheesecake tart. The first has a filling of heavy cream, egg yolks and hone. This is is whisked together with lemon juice and fresh ginger. The crust is different too, being made with ground sugar wafers or for more gingery zing ginger snaps Four tablespoons of butter and one large egg yolk bind it . UNlike holidays pies slathered with whipped cream, this is topped with either sour cream or creme fraiche and decoarated with honey roasted lemon slices. The cranberry cheese cake has the usual grahamm cracker or speculoos cookie crust . The filling is an untraditional mix of goat and cream cheese along with heavy cream and two large eggs.Vanilla extract and grated orange zest give it its flavor. The topping is fresh cranberries cooked in amox fo gelatin and cranberry and orange juices. After being placed in an ice water bath the berries are arranged on the tart . The gelatin mix is then poured over this and unmolded.

Pies are a mainstay on any Thanksgiving table. Opt for the tradtional. Opt for the non traditional if you want to mxi it up.Either way it's still a slice fo a tasty dessert.

Twealing And Perking

 Sometimes even storebought foods need a perk or a tweak to make them more palable. If that sauce is not quite tasty enough - add something? Or the pie crust that needs a little something extra. Add to it. It makes for a tastuer bite.

One of the easiest items to zing up is sauce and gravy. Jarred tomato sauce is tasty but it can be made to taste almost like mom's. Add olive oil to give the sauce some body. This gives it a smoother texture to it which makes for  a silky bite . Sliced green or red peppers are always a good plus to any tomato sauce. Both kinds add sweetness and depth to the flavor. Mushrooms give a chewiness to the sauce as added in sausage. THis could be vegan or non vegan for a more heartier sauce.For a vodka sauce splash in a quarter cup of vodka and half a cup of heavy cream. Frozen pizza can also benefit from some tweaks and perks too. A good sprinkling of oregano helps improve the taste  along with a liberal drizzle of oil. Most frozen pizza have just the usua; topping but you cna perk up a plan 9one with artichi]oke hears, greena dn black olives alogn with vegan susage and even bacon. Scatter pineapple chunks on it as well if you want to . You can apply this idealogy to Thanksgiving foods too, You could add some steamed chestnut to that Stovetop Suffing or add a drop of cognac to jarred gravy.

Baked goods can also get some tweaks and zings. Croissants are good on their own but add some almond butter mixed with cinnamon to create a tasty breakfast or brunch treat.You could also split them, warm them and add apple butter as well.  Since this is pie season, premade pie crusts can always get a boost. Brush them with melted butter for a more homemade taste. You could also brush heavy cream on and then dust the edges with granulated sugar. Zing up that store bought pumpkin pie with some fin homemade toppings. You can make a pecan streusel. Use toasted pecan pieces, oats melted butter , brown sugar and salt. Pop into the oven fro ten minutes to get the streusel crunchy.You could also drizzle on homemade or store bought caramel sauce. As for that other Thanksgiving staple pecan pie. think of serving it with a dollop of bourbon whipped cream. This is combining heavy cream with confectioner's sugar and adding one tablespoon of bourbon along with a teaspoon of vanilla.  Bought shortbread cookies, a favorite winter treat can be elevated a notch when dipped in melted dark chocolate.

Turn the ordinary into the extraordinary. Add some zing to every day ingredients or store bought foods. Giving them some oomph wikk make a difference.

Six Years Without The Chef

 It has been six years since we lost the Master Chef of this household. I wonder what she would have thought of some of my most recerntly acquired tastes. would she have liked the Caribbean and Puerto Rican influences in my diet? I wonder.

I work at a school where there are some interesting food choices in the campus .I have finally tried jerk chicjken and loved it. There'sa fieriness to it that add totp the meat's flavor. Would my Mom would have liked it? That'sa hard question. She would have appreciated the work going into it but the spiciness may have put her off a bit.I know she would have had fun in replicating the recipe. She may have tweaked it and would have eliminayed fiery Scotch bonnets and added more crushed peppers and/or nutmeg. She would have also tried making a vegan version of it as well. Then there are the tostones  and empanada from the Borracua stand. She would have like the tostones if they had the pink sauce, a mix of ketchup, mayo and some hot sauce.I think shoe would have like the empanadas too, enjoying their crispiness  and either the tender spiced chicken insid or the pizza one , rich with sauce and mozzarella.

My Mom was open to all sorts of recupes and flavors. I know she would have dome some amazing recip[es with my Berbere spice that I use for my Ethiopian stews. Would she have approved of my taking the family recips for both the broccoli and green bean salad and changing them slightly? I use onion powder instead of fresh minced onions. Iir's easier and the onion flavor is nicely distributed. Using the powder also gets rid fo the threat of heartburn which comes with eating fresh cut onions.As for air frying, she'd probably OK it. She would have liked the ease of it  along with the crunchiess it gives to almost everything. She would have definitely gotten one and used it on a daily basis if they had come out forty or thirty years ago. (why didn;t they? There's not much technology in them- they're jsut a mini convection ovens after all). All our meals would have been cooked in them from chicken to ham. all made delicious thansk to her magic touch

My Mom would have like the new addtions to my diet. She would have liked my air fryer.They would have been perfect for her.

For The Veterans

 Today is Veteran's Day. We honor them only for one day yer we should honor our veterans  - no matte r their age -  all year round. It could be a simple meal or just taking them out for dinner.

If there are elderly  veterans in your family, include him or her in your dinner plans once or twice a week. They'll appreciate a hot homecooked meal. Make sure they bring home leftovers thatcan last them a day or two. If they're not coming , still make extra about  and bring it over . ANother idea is taking them food shopping. They'll not only be grateful fort eh ride over but will be grateful for the company. If there's a Dunkin Donuts or a Starbucks there,treat them to a coffee or a tea along with some sweet snack. It'll be  a nice afternoon out for both of you.If the veterans are young and have kids, ask to babysit the littel ones while they have a quiet dinner out. A nice gatitude  gift is a gift certificate to their favorite restaurant.

There are now veterans that are having homes built by Habitat For Humanity.. If these are your neighbors, then greet them warmly with a basket of food. You could arrange a  basket full of pasta, jarred sauces and  grated cheese.Another diea is having a basket of different fruits and vegetables forhealthy eating. Including whole wheat crackers amd maybe  gluten  free cookies. Also a lovely kitchen gift is always nice, whether they're dish towels ro even oven mitts. Also integrate them into neighborhood activities like barbecues and block parties to make them feel truly welcomed. Invlite them to go to local farmers markets with you or evne grocery shopping. 

Our veterans have given this country  their time, blood and sweat. Treat them well. They deserve it.

Favorite Thanksgiving Memeory

 This is the month that evokes food memories. it could be the gently spicy taste of pumpkin pie or the heavenly smell of roast turkey. We're all like Proust and his madeleines when it comes to Thanksgiving.

Here's the question of the week - what is your favorite food memory of the holiday?

Turkey On The Go

 Turkey on Thanksgiving can be troublesome. It's a big ,unweidly bird that rquires a lot of care and attention, Now imagine making that bird a to go one. It cna be daunting unless you have the right guide. Thanksfully there is  one.

regular contributor Melissa Clark wrote about this in yesterday's New York Times Food section.Most make ahead recipes call for roasting a whole turkey, letting it cool and then cutting it into pieces before chilling.This is a convenint method because the meat is already carved. However it also intensifies the usual problems of roasting a whole bird. The dark meat will remain moist while the breast dries out. Even if the first roasting goes well, the second roasting will surely dry out the meat. You could always just rehreat it with  gravy or broth, but them you wind up with tough ,soggy meat and even worse,limp and slippery skin. Some home chefs cut up the pieces and then roast it. Theorectically this does work, but as Ms. Calrk found out from the reheating it still leaves you with tough  breast meat.The legs and other parts will be fine however, perfect for those who like them. The ones who want white meat are in for a disappointment.

What to do? Ms. Clark recommneds her favorite method,  - spatchcocking. This is simply butterflying the body by cutting along the backbone and snipping the joints so that it lies flat on a pan. Your buther can do it expertly for you if you;re having qualms about doing it. A plus of this is that spatchcocked birds cook faster, in half the time fo a traditional roast. Just reheat as is  without any added liquid to the roasting pan. The skin and fat protect the breast, preserving its; juiciness,The legs remain just as succulent and juicy as when they were first roasted.It should be reheated for the same amount of time that it took for the first roasting  - forty-five minutes, however lower the oven temp to 350 degrees Farenheit(the bird ahould have originally been cooked at 450 degrees Farenheit). Keep in mind that the turkey does need to rest at least two hours before re-roasting it. You can also line the bottom of the roasting pan with fresh herbs for not only a great taste but to give the kitchen a fantastic aroma.

If the bird has to travel, do it right. It'll make everyone's Thanksgiving easier, safer and more delicious. have the bird ready wheever you and it wind up.

The Kitkat Scandal

Could one candy bar cause a heap of trouble? Yes That was the case with KitKats but not for the obvious reasons.It has to do with shipping the more unusual flavors from Japan to the US. The problem is a good portion went missing. it was the start of a strange mystery.

Regular contributor Amelia NIerenberg wrote about this bizarre tale in today's New York Times Wednesday Food section. Japanese versions of the popular candy bar are so much in demand here in the States. American candy lovers go wild for such unique flavors like melon, matcha latte and daifuku mochi. Exporter Danny Taing knows this and brought in 55,000 bars. He expected to make $250,000 dollars in profit. There was only one problem. He never received the shipment at his Carlstadt,New Jersey warehouse. THis is where it gets crazy. Mr Taing hired Shane Black, a freight broker in Sarasota Florida. His company coordinates and marshalls the thousands of trucks that ship goods across the country. For this Kitkat job Bokksu would pay him, $13,000, It seemed an easy enough and straight forward deal. He then posted  a job on akind of Craiglst for truckers . A company  HCH Trucking responded and Mr. Black corrosponded with someone called Tristan. It seemed routine.

Yet it wasn't. It was the start of shell email accounts, phantom truckers and supply chain fraud. It also  produced one seriosuly bewildered cargo freight broker. Where did the Kitkats go? When they failed to reach New Jersey after a couple of days.Mr Black had nightmares of them being somewhere in the US , chocolate oozing out of the trucks. He called Tristan who replied that one of the trucks broke down in Washungton, Pennsylvania ,a small towm just outside of Pittsburgh. That alone set up red flags. He then called the company's headquarters in Jersey City. There was chaos there.It turned out that the Kitskats never left California and luckily  half were still in deep freeze. The other half should be on the way to the Garden State, However thatload disappeared and  wound up at Island Cold Empire Storage. Mr Black tried to get the local Californian authrotities involved but no go. In the meantime the Kitkats spoiled. Mr. Taing could never resell them to Kitkat enthusiasts. He was afraid tha tpeople would get sick if they ate them. Bizarrely Mr Taing bought the company that shipped them over and cause the problem. Japanese Crate.

If anything the Kitkat scandal opened up an entire cna of worms. Authorities  should now be alerted to what's happening lost shipments. it affects everyone, from the manufacturer to the customer.

Baking Deconstructed

 It's baking season. fpr season bakers this means breezing through recipes , both new and time homored to produce sweet and savory treats. yet for those beginning and intermediate, baking can be confusing.It's time for a lesson in what makes a cake.

Of course all baked goods start with flour. There's a surprsingly twenty-one (!) sorts. Most home bakers use all purpose. This is the most popular and the most used. For a healthirt spin try whole wheat in both your cake and cookie recipes.Most fruit based cakes use it and it has the same falvor more or less as white flour. Bread flour is primarily used for bread along with pizza  dough  bagels and dinner rolls. Cake flour is just for cakes and gives a tender crumb. This si due to the low amount of gluten used .It also makes for tender pancakes too. There is also pastry flour  across between cake and fine milled white flour. It's great if you're going to bake croissants, crackers cookies , pie crusts and tarts. There are other grain flours, namely rye ,spelt and even graham, used for  - what else making home made graham crackers. Keep in mind that  holiday baking , especially cookies can benefit from using such diverse flours as almond and oat flours. What else goes in a cake Baking powder and baking soda. Don't confuse the two. Baking soda is sodium bicarbonate. It has other uses, namely cleaning bathroom tile along with porcelin and even teeth. Baking powder is a blend of baking soda and cream of tartar. Can they be interchanged? Yes, three times the amount of baking powder can be used as a sub in for baking soda.

Another important baking ingredient is flavoring. There is vanilla extract and vanilla paste. The first is lighter in flavor than the paste yet both can be interchangeable. However most sophisticated home bakers will use the paste because it has flecks of vanilla bean in it. This adds to ice cream and creme brulee along with pastry cream. What about chocolate? Master pastry chef and New York Times Foood section contributor Claire Saffitz insists on  Dutch process cocoa powder. She says that it's alkalizing process darkens the color and deepens the flavor. The end result is an intense fudgy flavor, perfect for brownies and Devil's Food cake. Coffee is another ingredient that gives those brownies and chocolate cakes a rich mocha flavor. Use a dark roast or robust espresso  for those. As for a lighter flavor try blends with a fruity flavor. What about icings? These too, are important in finishing off baked goods. Keep in mind that icing does not have butter in in .It's more of a glaze that can be thick or thin. Basic ingredients are usually just milk, confectioner's sugar and vanilla extract. frosting contains butter or cream cheese and has a thicker , fluffier texture. It's perfect on cakes and cupcakes. while icing is better suited for cookies , Bundt cakes and buns.

Once you know all of this , then baking should be a snap. You can create a wide range of tasty savory and sweet treats. Just remember to use the right ingredients for an enire array of fresh from the oven goodies.